Your new favorite breakfast.
These muffins are super easy to throw together and pop in the over. Whip up a batch of these at the beginning of the week and just reheat them in the mornings for an easy grab-and-go breakfast! Each muffin has about 11 grams of protein (I’m a hungry gal so I eat two). Pair with some fruit or yogurt, or just your morning coffee, and you’ve got a delicious, high protein breakfast!
NEED to know:
- These muffins are packed with sausage, sweet potato, cheese, and cottage cheese – so they are also packed with protein (about 11 grams each).
- Speaking of cheese, the cheese is important – sharp WHITE cheddar cheese. Could you technically make these with any cheese? Sure, you could, but just don’t. Trust the flavor combo.
- You need a good non-stick muffin tin. If you don’t trust your muffin tin to easily release with just a bit of cooking spray, then I would recommend liners at the very least. But mostly I would recommend throwing your untrustworthy muffin tin away and purchasing THIS one because it is actually the best ever.
GOOD to know:
- If you’re not a fan of cottage cheese, don’t worry. You can’t tell there is cottage cheese in these, it really just keeps the muffins nice and moist, and adds extra protein.
- While the recipe calls for frozen sweet potato cubes that can be steamed in the microwave, you can use any method you’d like to cook the sweet potato, like dicing and roasting, or par-cooking. Just make sure the sweet potato is mostly cooked through before adding it to the muffin batter.
- The cheese on top gets pretty golden brown, so if that’s not your thing, you can wait to add the cheese on top of each muffin until right after they come out of the oven.
- These can easily be made gluten free (I do it all the time) with any one-to-one gluten free flour mix, like Bob’s Red Mill.
Savory Breakfast Muffins
High protein, savory breakfast muffins packed with sausage, sweet potato, and cheese.
Servings: 16 muffins
Ingredients
- 1 pound your favorite breakfast sausage
- 4 eggs
- ¼ cup milk
- 1 cup cottage cheese
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1½ cups all purpose flour (or gluten free flour blend)
- 2 tsp baking powder
- salt to taste
- 1 10 ounce package frozen diced sweet potato
- 1½ cups sharp white cheddar cheese
Instructions
- Preheat oven to400℉. Spray muffin pan generously with nonstick spray.
- Cook sausage in skillet until fully cooked. Set aside to cool.
- Cook frozen sweet potatoes in microwave according to package directions, but use the lower end of the recommended cooking time. Set aside to cool.
- Add eggs, cottage cheese, milk, olive oil, and maple syrup to a bowl and mix well with a whisk.
- Ditch the whisk, then add flour, baking powder, and salt and mix well with spatula or wooden spoon.
- Add in the cooked sausage, cooked sweet potatoes, and 1 cup of cheese. Stir to combine well.
- Fill each muffin cup to the brim with muffin batter. Use remaining cheese to top each muffin. You should get 14-16 muffins.
- Bake muffins for 30-35 minutes, or until golden brown and a toothpick inserted into the muffin comes out clean.
- Let cool slightly, then enjoy!
Notes
These muffins are great for meal prep, since the recipe makes a big batch and they reheat well!
Store muffins in airtight container in the fridge for up to 1 week. Or freeze for up to 3 months.
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